Spaghetti with Lemon, Courgette and Pecorino
Prep time: 20 minServes: 4
Pairs with
The lemon's brightness and pecorino's salt sing with a crisp white or sparkling — this is summer's fastest dinner hero.
Ingredients
- 400g spaghetti
- 3 courgettes, coarsely grated
- 2 garlic cloves, finely chopped
- Zest and juice of 2 lemons
- 4 tbsp olive oil
- 100g pecorino, grated
- Handful of fresh mint, chopped
- Chilli flakes
- Salt, black pepper
Method
- 11. Cook the pasta in plenty of salted water. Save 200ml pasta water.
- 22. Meanwhile, heat olive oil and fry garlic for 30 seconds.
- 33. Add the grated courgette and cook 3–4 minutes until softened but not mushy.
- 44. Add lemon zest, juice and chilli flakes.
- 55. Toss in the drained pasta with 100ml pasta water and half the pecorino. Stir vigorously.
- 66. Top with remaining pecorino and fresh mint.